Corn, lime, and Cotija cheese add Mexican flair to a vibrant vegetarian pasta salad, perfect for summer dining.
# What You Need:
→ Pasta
01 - 12 ounces short pasta such as rotini or penne
02 - 1 tablespoon kosher salt for boiling
→ Vegetables
03 - 3 cups fresh or frozen corn kernels
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 clove garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon black pepper
→ Finishing
17 - 3 ounces Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Extra lime wedges, for serving
# How to Cook:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain pasta, rinse briefly under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook dry for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, red onion, chopped cilantro, and sliced green onions to the bowl with corn.
04 - In a small bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, lime zest and juice, kosher salt, and black pepper until fully combined and smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss salad until evenly coated.
06 - Fold in Cotija cheese and jalapeño, if using. Taste and adjust seasoning as desired.
07 - Serve chilled or at room temperature, garnished with extra lime wedges.
